TennesseeRains
Well-Known Member
I absolutely love garlic! The squaw likes only so much though. You can buy minced garlic - and now you can even buy it in a tube...here's an easy way to do it yourself!
Roasted garlic seems so much more mellow and sweet! You can use it on chicken, in dressings, on grilled bread - pretty much whatever you wish.
Ingredients:
Couple heads of garlic
Drizzle of olive oil
Sea Salt
Fresh-ground black pepper
Aluminum foil
Directions:
Preheat oven to around 450
Cut the top off the garlic heads, just enough to show some of the garlic flesh
Put the garlic heads on a piece of aluminum foil...maybe 4" x 4"
Drizzle olive oil onto garlic heads, then put a pinch of sea salt and a pinch of pepper
Wrap heads up..into what looks like a big hershey's kiss
Put garlic heads on baking dish on the center rack of the oven, baking for around an hour...until good and soft and brown.
Let the heads cool, then unwrap and pick heads up from the bottom. Squeeze the meat out into a strainer (throw away the skins), then mash! I use my pestle from my mortar here, but you could use a spoon....
Just mash that goodness out and it's ready to use! You can store this in the fridge up to 3-days too.
Roasted garlic seems so much more mellow and sweet! You can use it on chicken, in dressings, on grilled bread - pretty much whatever you wish.
Ingredients:
Couple heads of garlic
Drizzle of olive oil
Sea Salt
Fresh-ground black pepper
Aluminum foil
Directions:
Preheat oven to around 450
Cut the top off the garlic heads, just enough to show some of the garlic flesh
Put the garlic heads on a piece of aluminum foil...maybe 4" x 4"
Drizzle olive oil onto garlic heads, then put a pinch of sea salt and a pinch of pepper
Wrap heads up..into what looks like a big hershey's kiss
Put garlic heads on baking dish on the center rack of the oven, baking for around an hour...until good and soft and brown.
Let the heads cool, then unwrap and pick heads up from the bottom. Squeeze the meat out into a strainer (throw away the skins), then mash! I use my pestle from my mortar here, but you could use a spoon....
Just mash that goodness out and it's ready to use! You can store this in the fridge up to 3-days too.
